Tangy Tuna and Sun-Dried Tomato Wrap



2 cans (6 oz each) chunk light tuna in water, drained
1/4 cup minced sun-dried tomatoes
3 tbsp lowfat mayonnaise
2 tbsp chopped fresh parsley
1 tbsp capers, drained and rinsed
2 tsp stone-ground or Dijon mustard
4 small (8-inch) spinach or whole-wheat tortillas
4 leaves red leaf lettuce

1. In a bowl, combine tuna, tomatoes, mayonnaise, parsley and capers. Add salt and pepper. Spoon 1/2 tsp mustard on tortilla. Layer lettuce leaf, then add 1/4 tuna mixture on each tortilla, spread to within 1/4 inch of the edges, and roll.

Serves 4

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